Speakers
Jayendra Amamcharla, University of Minnesota, Midwest Dairy Foods Research Center and The Joseph J. Warthesen Food Processing Center, USA
- Lilia Ahrné, University of Copenhagen, Denmark
- Faustine Bas-Defossez, European Environmental Bureau, Belgium
- Marta Bianchi, RISE Research Institutes of Sweden, Sweden
- Michael Bones, EU Managing Director, Fonterra, New Zealand
- Ben Boyd, University of Copenhagen, Denmark
- Richard Bradfield, International Ingredient Corporation, USA
- Kevin Deegan, Valio, Finland
- Herman Ermens, President Friesland Campina Ingredients, the Netherlands
- Andrew Fletcher, Fonterra, New Zealand
- Lucas Fuess, Rabobank, USA
- Conor Galvin, CEO Ornua, Ireland
- Katherine Grasberger, Aarhus University, Denmark
- Jason Hawkins, CEO, Carbery, Ireland
- Michelle Kilcoyne, University of Galway, Ireland
- Lisa Koep, Tirlán, Ireland
- Luc J.C. van Loon, Maastricht University, The Netherlands
- David Lenzmeier, Milk Specialties Global, USA
- John A. Lucey, University of Wisconsin-Madison, USA
- Abbas Mehrabadi, Fonterra, New Zealand
- Lisa Metheven, University of Reading, UK
- Søren Roi Midtgaard, Arla Foods Ingredients, Denmark
- Eoin Murphy, Teagasc, Ireland
- Joost van Neerven, Wageningen University, The Netherlands
- James Neville, Volac, UK
- Fabian Ostertag, University of Hohenheim, Germany
- Cortney Price, United Nations (FAO)
- Marieke Schoemaker, FrieslandCampina, The Netherlands
- Douwe van Sinderen, University College Cork, Ireland
- Hanne Søndergaard, Arla Foods Ingredients, Germany
- Esben Skipper Sørensen, Aarhus University, Denmark
- Anne Staudt Kvistgaard, Arla Foods Ingredients, Denmark
- Wytse Vellema, Ausnutria / HGM, The Netherlands
- Wei Wei, Jiangnan University, China
- Daniel West, Newcastle University, UK
- Ruihong Zhang, UC Davis, USA
- Haotian Zheng, North Carolina State University, USA